Fresh cheese produced in industry is a product obtained from pasteurized milk by the action of selected microbial cultures. It is not subject of ripening and has a short life span. The aim of this study was to determine the joint influence of packaging in a modified atmosphere and different packaging materials (three different polymer multilayer films) on the microbiological durability of fresh cheese. Samples were analyzed for the presence of Staphylococcus aureus, Escherichia coli and yeasts and molds. Also, the pH value of fresh cheese and the volume of oxygen in the pack were measured. The pH of the cheese during the time is stable without major oscillations with a tendency of mild decrease, regardless of the type of packing used in the modified atmosphere, while the volume of oxygen in the pack for regular foil and the foil with a thickness of 1200 μm increases and for a foil thickness of 1000 μm with the barrier decreases during storage. The foil with a thickness of 1000 μm with the barrier has been shown to be the best packaging material for industrial-produced fresh cheese packed in a modified atmosphere, as it extends the microbiological durability of cheese for thirty days.